Raymond Reyes Soy-Marinated Bavette Steak
Chef Raymond Reyes started cooking at the age of 15. He then attended culinary school at Mission College in San Jose, CA, where he graduated in 2000. After school, Chef Raymond threw himself into the fire and worked his way up to chef de cuisine or sous chef at many top restaurants in the Bay Area including Gather (Berkeley), Michael Mina (SF), Blowfish Sushi (San Jose, SF), Yoshi's (Oakland), Sushi Ran (Sausalito), and Bistro Liaison (Berkeley). Working under great chefs, Chef Raymond developed his craft. Today, he focuses on local farmers and fresh, sustainable, organic products that he uses to prepare meals for Munchery customers.